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New Southern Basics: Traditional Southern Food for Today - Stamps, Martha Phelps; Phelps Stamps, Martha
Livre non disponible
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Stamps, Martha Phelps; Phelps Stamps, Martha:
New Southern Basics: Traditional Southern Food for Today - Livres de poche

2001, ISBN: 1581822413, Lieferbar binnen 4-6 Wochen Frais d'envoiVersandkostenfrei innerhalb der BRD

ID: 9781581822410

Internationaler Buchtitel. In englischer Sprache. Verlag: SOURCEBOOKS INC, 240 Seiten, L=228mm, B=190mm, H=17mm, Gew.=454gr, [GR: 24540 - TB/Länderküchen], [SW: - Cooking / Wine], Kartoniert/Broschiert, Klappentext: Southern cooking used to be an expression of art and love, according to Martha Stamps, but sometime in the middle of the twentieth century an "abomination of honest southern cooking" took place. As women joined the work force in ever-increasing numbers, their lives became so full that eating became an inconvenience and cooking a chore. "Casserole Cuisine" -- just add Velveeta and a can of cream of mushroom soup -- pushed aside the traditional hearty, gutsy cuisine of the South.<P>Today homemakers are looking to get back in touch with the foods of character that previous generations took for granted. The cuisine in The New Southern Basics performs that role, reaching back to a generation that took the time to do things right and re-creating the basic southern foods in ways that accommodate the tastes and nutritional concerns of our own time. The author exalts the use of fresh ingredients and cooking from scratch, noting that this is more than a matter of style; it tastes better and is much more valuable nutritionally and economically.<P>"I have always loved the innate rhythms of the kitchen", writes the author. "In shelling peas, cleaning greens, and kneading dough, a heartbeat is reflected in the slow dance of the seasons. I believe that our generation, especially in these hectic times, can find comfort in these natural rhythms and cycles". Southern cooking used to be an expression of art and love, according to Martha Stamps, but sometime in the middle of the twentieth century an "abomination of honest southern cooking" took place. As women joined the work force in ever-increasing numbers, their lives became so full that eating became an inconvenience and cooking a chore. "Casserole Cuisine" -- just add Velveeta and a can of cream of mushroom soup -- pushed aside the traditional hearty, gutsy cuisine of the South.<P>Today homemakers are looking to get back in touch with the foods of character that previous generations took for granted. The cuisine in The New Southern Basics performs that role, reaching back to a generation that took the time to do things right and re-creating the basic southern foods in ways that accommodate the tastes and nutritional concerns of our own time. The author exalts the use of fresh ingredients and cooking from scratch, noting that this is more than a matter of style; it tastes better and is much more valuable nutritionally and economically.<P>"I have always loved the innate rhythms of the kitchen", writes the author. "In shelling peas, cleaning greens, and kneading dough, a heartbeat is reflected in the slow dance of the seasons. I believe that our generation, especially in these hectic times, can find comfort in these natural rhythms and cycles".

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New Southern Basics: Traditional Southern Food for Today - Stamps, Martha Phelps; Phelps Stamps, Martha
Livre non disponible
(*)
Stamps, Martha Phelps; Phelps Stamps, Martha:
New Southern Basics: Traditional Southern Food for Today - Livres de poche

2001, ISBN: 1581822413, Lieferbar binnen 4-6 Wochen

ID: 9781581822410

Internationaler Buchtitel. In englischer Sprache. Verlag: SOURCEBOOKS INC, 240 Seiten, L=228mm, B=190mm, H=17mm, Gew.=454gr, [GR: 24540 - TB/Länderküchen], [SW: - Cooking / Wine], Kartoniert/Broschiert, Klappentext: Southern cooking used to be an expression of art and love, according to Martha Stamps, but sometime in the middle of the twentieth century an "abomination of honest southern cooking" took place. As women joined the work force in ever-increasing numbers, their lives became so full that eating became an inconvenience and cooking a chore. "Casserole Cuisine" -- just add Velveeta and a can of cream of mushroom soup -- pushed aside the traditional hearty, gutsy cuisine of the South.<P>Today homemakers are looking to get back in touch with the foods of character that previous generations took for granted. The cuisine in The New Southern Basics performs that role, reaching back to a generation that took the time to do things right and re-creating the basic southern foods in ways that accommodate the tastes and nutritional concerns of our own time. The author exalts the use of fresh ingredients and cooking from scratch, noting that this is more than a matter of style; it tastes better and is much more valuable nutritionally and economically.<P>"I have always loved the innate rhythms of the kitchen", writes the author. "In shelling peas, cleaning greens, and kneading dough, a heartbeat is reflected in the slow dance of the seasons. I believe that our generation, especially in these hectic times, can find comfort in these natural rhythms and cycles".

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New Southern Basics: Traditional Southern Food for Today - Stamps, Martha Phelps; Phelps Stamps, Martha
Livre non disponible
(*)
Stamps, Martha Phelps; Phelps Stamps, Martha:
New Southern Basics: Traditional Southern Food for Today - Livres de poche

2001, ISBN: 1581822413, Lieferbar binnen 4-6 Wochen

ID: 9781581822410

Internationaler Buchtitel. In englischer Sprache. Verlag: SOURCEBOOKS INC, 240 Seiten, L=228mm, B=190mm, H=17mm, Gew.=454gr, [GR: 24540 - TB/Länderküchen], [SW: - Cooking / Wine], Kartoniert/Broschiert, Klappentext: Southern cooking used to be an expression of art and love, according to Martha Stamps, but sometime in the middle of the twentieth century an "abomination of honest southern cooking" took place. As women joined the work force in ever-increasing numbers, their lives became so full that eating became an inconvenience and cooking a chore. "Casserole Cuisine" -- just add Velveeta and a can of cream of mushroom soup -- pushed aside the traditional hearty, gutsy cuisine of the South.<P>Today homemakers are looking to get back in touch with the foods of character that previous generations took for granted. The cuisine in The New Southern Basics performs that role, reaching back to a generation that took the time to do things right and re-creating the basic southern foods in ways that accommodate the tastes and nutritional concerns of our own time. The author exalts the use of fresh ingredients and cooking from scratch, noting that this is more than a matter of style; it tastes better and is much more valuable nutritionally and economically.<P>"I have always loved the innate rhythms of the kitchen", writes the author. "In shelling peas, cleaning greens, and kneading dough, a heartbeat is reflected in the slow dance of the seasons. I believe that our generation, especially in these hectic times, can find comfort in these natural rhythms and cycles".

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New Southern Basics: Traditional Southern Food for Today - Stamps, Martha Phelps / Phelps Stamps, Martha
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Stamps, Martha Phelps / Phelps Stamps, Martha:
New Southern Basics: Traditional Southern Food for Today - livre d'occasion

ISBN: 9781581822410

ID: 7152537

Southern cooking used to be an expression of art and love, according to Martha Stamps, but sometime in the middle of the twentieth century an "abomination of honest southern cooking" took place. As women joined the work force in ever-increasing numbers, their lives became so full that eating became an inconvenience and cooking a chore. "Casserole Cuisine"-just add Velveeta and a can of cream of mushroom soup-pushed aside the traditional hearty, gutsy cuisine of the South. Today homemakers are looking to get back in touch with the foods of character that previous generations took for granted. The cuisine in "The New Southern Basics" performs that role, reaching back to a generation that took time to do things right and re-creating the basic southern foods in ways that accommodate the tastes of nutritional concerns of our own time. The author exalts the use of fresh ingredients and cooking from scratch, noting that this is more than a matter of style; it tastes better and is much more valuable nutritionally and economically. New Southern Basics: Traditional Southern Food for Today Stamps, Martha Phelps / Phelps Stamps, Martha, Cumberland House Publishing

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The New Southern Basics: Traditional Southern Food for Today - Martha Phelps Stamps
Livre non disponible
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Martha Phelps Stamps:
The New Southern Basics: Traditional Southern Food for Today - Livres de poche

2001, ISBN: 1581822413

ID: 1587876813

[EAN: 9781581822410], [PU: Cumberland House], Cooking|Regional & Ethnic |American|Southern States, Name written in felt pen on top edge; very clean copy otherwise. Pages crisp with unmarked text. Spine is uncreased.

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Southwest Florida Books, Cape Coral, FL, U.S.A. [4103012] [Rating: 5]
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Détails sur le livre
New Southern Basics: Traditional Southern Food for Today

Southern cooking used to be an expression of art and love, according to Martha Stamps, but sometime in the middle of the twentieth century an "abomination of honest southern cooking" took place. As women joined the work force in ever-increasing numbers, their lives became so full that eating became an inconvenience and cooking a chore. "Casserole Cuisine" -- just add Velveeta and a can of cream of mushroom soup -- pushed aside the traditional hearty, gutsy cuisine of the South.<P>Today homemakers are looking to get back in touch with the foods of character that previous generations took for granted. The cuisine in The New Southern Basics performs that role, reaching back to a generation that took the time to do things right and re-creating the basic southern foods in ways that accommodate the tastes and nutritional concerns of our own time. The author exalts the use of fresh ingredients and cooking from scratch, noting that this is more than a matter of style; it tastes better and is much more valuable nutritionally and economically.<P>"I have always loved the innate rhythms of the kitchen", writes the author. "In shelling peas, cleaning greens, and kneading dough, a heartbeat is reflected in the slow dance of the seasons. I believe that our generation, especially in these hectic times, can find comfort in these natural rhythms and cycles".

Informations détaillées sur le livre - New Southern Basics: Traditional Southern Food for Today


EAN (ISBN-13): 9781581822410
ISBN (ISBN-10): 1581822413
Livre de poche
Date de parution: 2001
Editeur: SOURCEBOOKS INC
240 Pages
Poids: 0,454 kg
Langue: eng/Englisch

Livre dans la base de données depuis 20.04.2007 22:05:07
Livre trouvé récemment le 07.11.2016 20:07:24
ISBN/EAN: 1581822413

ISBN - Autres types d'écriture:
1-58182-241-3, 978-1-58182-241-0


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